RGFE

Baby octopus Luciana-style

Chef: chef Andrea Moio main courses

Ingredients

• 4 baby octopus — about 100g each
• 1 small glass extra virgin olive oil
• 1 clove of garlic
• 50 g salted capers (rinsed)
• 80 g black olives
• 1 can of cherry tomatoes
• pinch of ground chili pepper
• finely-chopped parsley to taste
• 4 leaves of basil
• salt to taste
• 4 slices of toasted bread

Preparation

Sauté the garlic in the olive oil in a frying pan and remove when golden. Add the capers, olives and chili pepper and sautè for 2 minutes over medium heat, turning with a spatula. Then add the cherry tomatoes, basil, parsley, and finally the octopus and season with salt. Add a ladleful of water and simmer gently covered for about 20 minutes. When tender, place the toasted bread on a serving dish and serve the octopus with the sauce on top.

Enjoy!